姓名：王辑

性别：男；

出生年月：1986年4月；

民族：汉族；

学历/学位：研究生/博士；

职称：讲师

联系方式：0431-84533312

E-mail：wangji198644@163.com

学习工作经历：

2012.9-2015.6，吉林大学食品科学与工程专业，获博士学位

2015.9-现在，吉林农业大学，食品科学与工程学院，讲师

现任职务（社会兼职等）

中国畜产品加工研究会会员，中国食品科学技术学会乳酸菌分会会员、中国奶业协会乳品工业专业委员会会员、《International Journal of Biological Macromolecules》期刊审稿专家。

主要研究方向：

乳酸菌（益生菌）生物技术、蛋白资源开发与功能性评价、乳品加工。

代表著作与论文：

1.Wang Ji, Wu Tong, Fang Li, Liu Chunlei, Liu Xiaoting, Li Hongmei, Shi Junhua; Li Meihe, Min Weihong*. Anti-diabetic effect by walnut (Juglans mandshuricaMaxim.)-derived peptide LPLLR through inhibiting α-glucosidase and α-amylase, and alleviating insulin resistance of hepatic HepG2 cells. Journal of Functional Foods, 2020, 69.

2.Wang Ji, Wu Tong, Fang Xiaobin, Yang Zhennai*. Manufacture of low-fat Cheddar cheese by exopolysaccharide-producingLactobacillus plantarumJLK0142 and its functional properties. Journal of Dairy Science, 2019, 102, 3825-3838.

3.Wang Ji, Wu Tong, Fang Xiaobin, Min Weihong, Yang Zhennai*. Characterization and immunomodulatory activity of an exopolysaccharide produced byLactobacillus plantarumJLK0142 isolated from fermented dairy tofu. International Journal of Biological Macromolecules, 2018, 115: 985-993.

4.Wang Ji, Fang Xiaobin, Wu Tong, Min Weihong, Yang Zhennai*. Exopolysaccharide producingLactobacillus plantarumSKT109 as adjunct culture in Cheddar cheese production. LWT - Food Science and Technology, 2018, 97:419-426.

5. Min Weihong, Fang Xiaobin, Wu Tong, Fang Li, Liu Chunlei,Wang Ji*. Characterization and antioxidant activity of an acidic exopolysaccharide fromLactobacillus plantarumJLAU103. Journal of Bioscience and Bioengineering, 2019, 127: 758-766.

6.Wang Ji, Fang Xiaobin, Wu Tong, Fang Li, Liu Chunlei, Min Weihong*. In vitro immunomodulatory effects of acidic exopolysaccharide produced byLactobacillus planetariumJLAU103 on RAW264.7 macrophages. International Journal of Biological Macromolecules, 2020. doi.org/10.1016/j.ijbiomac.2019.11.169.

7.Wang Ji, Zhao Xiao, Tian Zheng, He Congcong, Yang Yawei, Yang Zhennai*. Isolation and characterization of exopolysaccharide-producingLactobacillus plantarumSKT109 from Tibet Kefir. Polish Journal of Food and Nutrition Sciences, 2015, 65, 269-279.

8.Wang Ji., Zhao X., Yang Y., Zhao A., Yang Z.*. Characterization and bioactivities of an exopolysaccharide produced byLactobacillus plantarumYW32. International Journal of Biological Macromolecules 2015, 74:119-126.

9.Wang Ji, Zhao Xiao, Tian Zheng, Yang Yawei, Yang Zhennai*. Characterization of an exopolysaccharide produced byLactobacillus plantarumYW11 isolated from Tibet Kefir. Carbohydrate Polymers, 2015, 125: 16-25.

10.Wang Ji, Zhou Meihan, Wu Tong, Fang Li, Liu Chunlei, Min Weihong*. Novel anti-obesity peptide (RLLPH) derived from hazelnut (Corylus heterophyllaFisch) protein hydrolysates inhibits adipogenesis in 3T3-L1 adipocytes by regulating adipogenic transcription factors and adenosine monophosphate-activated protein kinase (AMPK) activation. Journal of Bioscience and Bioengineering, 2020, 129, 259-268.

11.Wang Ji, Du Kaiying, Fang Li, Liu Chunlei, Min Weihong*, Liu Jingsheng. Evaluation of the antidiabetic activity of hydrolyzed peptides derived fromJuglans mandshuricaMaxim. fruits in insulin-resistant HepG2 cells and type 2 diabetic mice. Journal of Food Biochemistry, 2018, 42.

12.Wang Ji, Zheng Zhe, Zhao Xiao, Yang Yawei, Yang Zhennai*. Effect of starter cultures on the ripening properties of yak milk cheese. Food Science and Technology Research, 2015, 21, 419-430.

13. Muhammad Ishaq, Wu Tong, Liu Chun-Lei, Fang Li,Wang Ji*, Min Wei-Hong*. Characterization andin vitroantioxidant activity of probiotic Lactobacillus isolated from Inner Mongolia“Hurood”Cheese. International Food Research Journal, 2020, 6.

主要科研项目：

1、吉林省自然科学基金项目：基于“胰岛素抵抗-肠道菌群-能量代谢”途径探讨植物乳杆菌胞外多糖干预2型糖尿病的分子生物学机制，2020-01至2022-12，主持。

2、吉林省优秀青年人才基金项目：植物乳杆菌胞外多糖参与调控小鼠肠道免疫系统的作用机制研究，2019-01至2020-12，主持。

3、吉林省教育厅科学研究规划项目：基于PI3K/Akt/AMPK信号通路探讨长白山核桃活性肽的降血糖活性，2020-01至2021-12，主持。

4、吉林省教育厅科学研究规划项目：长白山核桃活性多肽改善记忆功能作用机制研究，2017-01至2018-12，主持。

5、吉林农业大学博士科研启动基金项目：乳酸菌胞外多糖的免疫调节及对肠道微生物菌群调节活性研究，2016-07至2018-07，主持。

教学工作(主编教材、主讲课程)

主讲：“发酵工艺学”、“酒精生产技术”等本科生课程，“食品物性学”等研究生课程。